12 ounces dried egg noodles
3 slices bacon, sliced
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 inch pieces
1 – 10.75 ounce can condensed cream of mushroom soup
1 1/4 cups milk
1 – 8 ounce carton of sour cream
1/2 of a 4.5 ounce jar sliced dried beef, coarsely chopped (about 3/4 cup)
Preheat oven to 350 degrees. Cook noodles according to package directions; drain. Transfer noodles to an ungreased 3 – quart rectangular baking dish.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Drain on paper towels, reserve drippings in skillet. Cook and stir chicken, half at a time, in the reserved drippings for about 4 minutes or until no longer pink. Drain off fat.
In a medium bowl, combine soup, milk, and sour cream. Add cooked chicken, soup mixture, and dried beef to cooked noodles in dish; stir gently to combine.
Bake, covered, about 40 minutes or until heated through, stirring once halfway through baking. Sprinkle with bacon and celery leaves. Make 6-8 servings.
Serve with a green salad and cornbread.